Jane's Recipe Blog

Many of my friends have asked me to keep a blog about the foods I make and share with them. I used to cook twice a week for a FREE room at my friends home in New Mexico, while I attend graduate school at UNM. I also love to entertain and cook for my friends and family in Colorado. I often remix other recipes with fresh ideas and unique healthy twists of my own. I cook with organic ingredients, whole, natural, minimally processed foods, with local and seasonal varieties from farmers markets.

Boil chicken stock, grated lime rind and juice from one lime, ginger and lemon grass for about 10 minutes to get the flavors going, discard the solid ginger and lemon grass. If you like it stronger, then put the lemon grass and ginger in a metal loose leaf tea container and boil the whole time. Add chopped chicken, mushrooms and onion into the pot and boil for 20 minutes. Then add the coconut milk, fish sauce and chili paste and let it boil another 10 minutes on low. Then serve with fresh cilantro and lime wedge.

Monday, December 7, 2015

Wash and cut top off bell peppers. Cut onion, garlic and carrots into small pieces. In a large mixing bowl mix vegis, egg, meat and tomatoe sauce until well blended. Pack meat mix into bell peppers and top with a little extra sauce. Bake at 385 for 1hour or until meat is throughly cooked and peppers are soft and skin easily peels off.